Look, we get it. Summer has been synonymous with a “pink day” for several years now. But when it comes to wines that hit you when it’s balmy, don’t sleep on Sauvignon Blanc. Although it’s already gone centuriesSauvignon Blanc is popular – and its popularity seems to be due to real star power. In 2022, US sales increased by 24% according to Bev Alc Insights and so far in 2024, it is the only variety that has increased in value and sales.
Sauvignon Blanc is a high-acid, aromatic, parched white wine made from the green skin of the grape of the same name. Craig McAllister, head winemaker at La Crema Winery in Sonoma, California explains that “Sauvignon Blanc originated in the Loire Valley in France and has since spread throughout the world. Today it can be found in vast quantities in Up-to-date Zealand, South Africa and Chile. It also grows beautifully here in Sonoma.” (Australia is also a popular region for producing Sauvignon Blanc.)
Although it is grown and produced all over the world, there are huge differences in taste. “Flavor profiles vary by region,” he says. For him, this is part of the appeal of wine. “It is elegant and radiant, but comes in many different styles. Sauvignon Blanc from Sonoma County enjoys plenty of attractive California sunshine, so it’s notable for its stone fruit notes and even tropical notes like mango and guava. I come from Up-to-date Zealand, where a frosty climate produces Sauvignon Blanc, which is more citrusy and contains herbal notes.
Glenn Goodall, senior winemaker at Xanadu Wines explains that the Margaret River wine region in Australia produces an aromatic, high-acid, parched white wine dominated by notes of citrus, green apple and peach. “I want to emphasize how much Sauvignon Blanc really reflects the growing conditions,” says Goodall. “It’s a grape that grows in frosty climates, but also needs sunlight to flourish, making it a bit of a ‘Goldilocks’ variety.
While it’s an ideal wine for the balmy months, McAllister doesn’t want Sauvignon Blanc to be pigeonholed as a single-season wine. “It has enough structure to be enjoyed all year round,” he says, adding that its acidic and citrus notes make it go very well with a variety of dishes. I suggest serving it with grilled fish or seafood, but “[it] it also adds a herby glow to roasted chicken.”
Goodall adds that tomato-based products are another good combination “because the natural acidity of each ingredient balances each other.” He also says that if you’re serving Sauvignon Blanc with a charcuterie board, go for goat, Gouda and Gruyere, “because the wine’s citrus notes contrast with the richness of the cheese while highlighting its nutty and herbal flavors.”
Another crucial difference between Sauvignon Blanc and the other wines Goodall wants to take home is that he doesn’t write it down. Drink “while it’s juvenile and fresh.” Otherwise, you may grimace as you sip. “While there are some exceptions,” he says, “with age, pea and asparagus notes often emerge. Save the basement space for something else.”
Sauvignon Blanc rules of thumb
When it comes to choosing the perfect bottle of Sauvignon Blanc, Goodall admits: “It can be quite challenging to judge the quality of a wine just by looking at the bottle.” But he has a few tricks up his sleeve to share. The first thing you should pay attention to on the label is the alcohol content. “I always suggest choosing something lower in alcohol. The high alcohol content of Sauvignon Blanc can often overshadow the core characteristics that people look for in the variety,” he explains.
Goodall also encourages people to embrace their experimental side and give different styles and blends of Sauvignon Blanc, such as Sauvignon Blanc/Semillon, a chance. This blend “is common in white wines from Bordeaux in France,” he says, noting that Semillon “adds a richer, fuller texture” to the wine people already know and love.
McAllister advises customers to pay attention to regions of Sauvignon Blanc they already like and try a up-to-date bottle from the same area. For drinkers completely up-to-date to the variety, it provides a helpful guide to the flavors a wine is most likely to have based on the region where the wine is produced. “If you like tropical and stone fruit aromas in your wine, look for Sauvignon Blanc from California. If you prefer a exquisite wine with expressive minerality, Sauvignon Blanc from the Loire may interest you. If you like peppery notes and piercing acidity, go for Up-to-date Zealand,” he shares.
According to Goodall, another positive aspect of sipping Sauvignon Blanc is that you can enjoy or slurp it without fear of breaking the bank. When comparing bottles of Sauvignon Blanc in a store, a higher price does not mean a higher quality wine. This variety “isn’t typically an costly wine,” he says. He hopes the affordable price point will inspire consumers to start their Sauvignon Blanc journey and “explore different bottles and styles from around the world.”
McAllister says that while Sauvy B is up-to-date to his winery’s portfolio, it has quickly gained a following. He describes the Sonoma County wine as: “Luckey, crisp, a little exotic, and the perfect accompaniment for the warmer days ahead!”
Take a trip down memory lane with the ease of a sip. This bottle contains 70% Sauvignon Blanc and 30% Semillon. Goodall describes it as “an easy-drinking, ‘classic’ Margaret River-style wine of wonderful purity – crisp, fruity, parched in the mouth, with crisp acidity and a tidy, refreshing finish.”
Another gem from the southern hemisphere, this Up-to-date Zealand wine is produced in the Marlborough region, which is responsible for 90% of Sauvignon Blanc production in the country. It has notes of honeydew, passion fruit, citrus and blackcurrant leaves, as well as a grassy note that gives this variety its charm.
When it comes to Sauvignon Blanc, don’t skip Napa Valley. Hailing from Yountville, the wine is described as featherlight and crisp, showcasing flavors such as pink grapefruit, mango, kumquat peel and yuzu curd. Its aromas are an equally tempting mix of white peach, lychee, guava and honeysuckle. A good wine for day and evening, to be enjoyed alone or with company.
Seafood lovers reach for this bottle produced in the Friuli region of Italy. Glowing, refreshing aromas of white melon and tropical fruit pair perfectly with shellfish and crudo. It also complements creamy risotto and pasta dishes if you prefer carbs.
If you prefer your white wine on the parched side, look no further. Coming from the infamous Loire Valley, this bottle is fresh and lively. It contains aromas of white fruit, pear and apricot and shows the balanced acidity and minerality for which Sauvignon Blanc is notable.
This vegan-friendly, tidy wine is a crisp sip for summer, with notes of ripe citrus and rose petals.
Called “sunshine in a bottle,” this lively wine has flavors of lemon and kiwi and scents of green apple and pairs well with seasonal salads, chicken and seafood.
Produced in the Alto Adige region of Italy, this wine has gained popularity around the world thanks to its layered fruit flavors of mango, papaya, lime and grapefruit, as well as opulent mineral notes that linger on the tongue.
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